Prepared all pastry items in accordance with standards of quality, quantity control, taste and presentation.Checked the quality of raw materials to ensure that standards and specifications are met.Assisted Chef with conducting inventory.Worked closely with the R&D Chef in experimenting with new recipes and plating options.Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.

Developed, trained and learned proper techniques and skills in food preparation in a very fast paced environmentFollowed HACCP sanitation and safety procedures including knife handling and kitchen equipmentAssisted in preparation of menu items for breakfast, lunch, dinner and room service.